Carrot cake mug cake is the perfect way to satisfy that cozy, spiced cake craving—without the wait or the oven. Ready in just 5 minutes, this quick and easy mug cake recipe uses simple ingredients like almond flour, applesauce, and maple syrup for a naturally sweet, gluten-free, and dairy-free treat. It’s everything you love about classic carrot cake, scaled down to a warm, single-serving dessert.
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I made about 6 different versions of this gluten-free carrot mug cake to get the spice and texture just right.
I love how it can be slightly gooey in the center or cooked a little longer in the microwave for a firmer yet moist cake, just like this chocolate mug cake with oat flour.
The best part is that we eat it right out of the mug with a drizzle of tahini butter caramel to add a bit more of a luxurious feel to this easy gluten free dessert.
In just a few minutes, you’ll have a warm, moist carrot cake packed with shredded carrots and warm spices. Topped with an easy tahini caramel, this delicious treat is a dream for any sweet tooth—without the extra cost of store-bought desserts or extra time in the kitchen!
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Why You'll Love This Recipe
- Quick & easy recipe: Takes less time than baking an entire cake, it's the perfect dessert.
Naturally sweetened: No white sugar or brown sugar, just pure maple syrup and apple sauce.
Moist & flavorful: Applesauce and tahini create the best flavor and texture, and the flavor of the tahini is not overpowering.
No oven needed: Just a microwave-safe mug and a few minutes for the entire recipe.
Recipe Ingredients
You'll need the following ingredients to make the best carrot cake mug cake recipe:
Ingredient Notes:
- Runny tahini paste: Adds richness and a subtle nuttiness; almond butter can be used for a slightly sweeter flavor.
- Unsweetened applesauce: Brings natural moisture to the cake without the need for added oils.
- Pure maple syrup: A natural sweetener that adds warm, caramel-like notes.
- Finely grated carrots: Deliver that classic carrot cake flavor and a bit of texture like in these carrot cake oat bars. I would not use pre-grated store bought carrots, they are too coarse for this recipe.
- Superfine almond flour: Keeps the cake light, tender, and naturally gluten-free.
- Baking powder: Gives the mug cake its rise and fluffy texture.
- Ground cinnamon, ginger, and nutmeg: Adds that warm, familiar spice that defines carrot cake.
- Raisins: Optional, but they add bursts of natural sweetness and a little chew. Swap with chopped dates if you prefer.
- Unsweetened shredded coconut: Optional as well, though I like it for a bit of texture.
See recipe card below for all ingredients and quantities.
How to Make Carrot Cake Mug Cake
Wet Ingredients
Add the tahini, applesauce, maple syrup, grated carrots, and vanilla extract directly into a lightly greased microwave-safe mug. Stir until smooth and well combined.
Dry Ingredients
Add the almond flour, shredded coconut (if using), baking powder, cinnamon, ginger, nutmeg, and sea salt to the mug. Stir until the batter is fully combined, then gently fold in the raisins.
Microwave
Microwave the batter on high for 1 to 2 minutes, depending on your microwave. Start with 1 minute and if needed, increase by 10 second increments. The cake is ready when it looks set but still slightly moist on top.
Tahini Butter Caramel
In a small bowl, whisk together tahini, maple syrup, plant-based milk, and a pinch of sea salt until smooth and creamy. Drizzle over the warm mug cake just before serving.
Enjoy!
Let the cake cool for 1-2 minutes before digging in—it might be hot at the bottom of the mug!
Expert Tips
- Use a tall mug: The mug recipe rises as it cooks, so avoid overflow.
- Don’t overcook: This singe-serve carrot mug cake can cook fast depending on your microwave oven; check at 60 seconds and add more time if needed.
- For extra moisture: For a more gooey center, add an extra tablespoon of applesauce or a tablespoon of plant-based milk to the carrot cake batter.
Common Questions
Yes! Pour the batter into a small ramekin and bake in a 350°F preheated oven or toaster oven for 12-15 minutes until set.
Serving Suggestions
- Top with a scoop of ice cream: The creamy texture and rich flavor pair beautifully with the warm spices of the cake. This dairy-free caramel ice cream works great!
- Add a saucy finish: Drizzle it with your favorite nut butter, a spoonful of melted chocolate, or my quick date caramel sauce for a naturally sweet upgrade.
- Spread on a dollop of cream cheese icing: For that classic carrot cake touch, try a dairy-free or regular cream cheese frosting—just a thin layer is all you need.
- Try a spoonful of Greek yogurt: A small scoop of plain or vanilla Greek yogurt adds a cool, tangy contrast that balances the sweetness.
- Garnish with chopped nuts: Chopped pecans or walnuts add a satisfying crunch.
Storage Tips
- Mug cakes are meant to be enjoyed right away. Since it's a single-serving dessert made in minutes, the texture is at its best while still warm and soft. Letting it sit too long can cause it to firm up and lose that tender, just-baked feel. For the most satisfying bite, dig in as soon as it comes out of the microwave.
More Easy Dessert Recipes You'll Love
📖 Recipe
Carrot Cake Mug Cake
Equipment
- 1 microwave-safe mug
Ingredients
Carrot Cake Batter
- 2 tablespoons finely grated carrots
- 2 tablespoons runny tahini paste
- 2 tablespoons unsweetened apple sauce
- 1 tablespoon pure maple syrup
- ¼ teaspoon pure vanilla extract
- ¼ cup finely blanched almond flour
- 2 teaspoons unsweetened shredded coconut, optional
- ¼ teaspoon baking powder
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon nutmeg
- ⅛ teaspoon fine sea salt
- 1 tablespoon golden raisins, optional
Tahini Butter Caramel
- 2 teaspoons drippy tahini paste
- 2 teaspoons pure maple syrup
- 1 teaspoon plant-based milk
- pinch of fine sea salt
Instructions
- Lightly grease a microwave-safe mug using coconut oil or cooking spray.
- Add the grated carrots, tahini, applesauce, maple syrup, and vanilla extract directly into a lightly greased microwave-safe mug. Stir until smooth and well combined.2 tablespoons finely grated carrots, 2 tablespoons runny tahini paste, 2 tablespoons unsweetened apple sauce, 1 tablespoon pure maple syrup, ¼ teaspoon pure vanilla extract
- Add the almond flour, shredded coconut (if using), baking powder, cinnamon, ginger, nutmeg, and sea salt to the mug. Stir until the batter is fully combined, then gently fold in the raisins.¼ cup finely blanched almond flour, 2 teaspoons unsweetened shredded coconut, ¼ teaspoon baking powder, ¼ teaspoon ground cinnamon, ⅛ teaspoon ground ginger, ⅛ teaspoon nutmeg, ⅛ teaspoon fine sea salt, 1 tablespoon golden raisins
- Microwave the batter on high for 1 to 2 minutes, depending on your microwave. Start with 1 minute and if needed, increase by 10 second increments. The cake is ready when it looks set but still slightly moist on top.
- In a small bowl, whisk together tahini, maple syrup, plant-based milk, and a pinch of sea salt until smooth and creamy. Drizzle over the warm mug cake just before serving.2 teaspoons drippy tahini paste, 2 teaspoons pure maple syrup, 1 teaspoon plant-based milk, pinch of fine sea salt
- Let the cake cool for 1-2 minutes before digging in—it might be hot at the bottom of the mug!
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Notes
- Use a tall mug: The mug recipe rises as it cooks, so avoid overflow.
- Don’t overcook: This singe-serve carrot mug cake can cook fast depending on your microwave oven; check at 60 seconds and add more time if needed.
- For extra moisture: For a more gooey center, add an extra tablespoon of applesauce or a tablespoon of plant-based milk to the carrot cake batter.
- Enjoy Immediately: Mug cakes are best eaten fresh! Even after 10 minutes, the soft and gooey texture can start to firm up, losing its light, tender bite.
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